Apple Pie
Recipe from John Kanell · original post · full recipe on preppykitchen.com
A classic double-crust apple pie with a no-cook filling of thinly sliced apples, sugar and spice, baked to a deep golden crust.
Serves 8 110 minKid-friendly
Bake
Ingredients
- apples — peeled, cored and thinly sliced1.35 kg
- lemon juice — 2 tbsp40 ml
- granulated sugar200 g
- all-purpose flour60 g
- ground cinnamon — 1 ½ tsp3.8 g
- ground nutmeg — ¼ tsp0.6 g
- refrigerated pie crusts2 ea
- unsalted butter — 2 tbsp; diced37 g
- large egg — lightly beaten1 ea
Method
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, toss the apple slices with the lemon juice. Add the sugar, flour and spices and stir until the apples are well coated.
- On a lightly floured surface, roll one pie crust into a 12- to 14-inch (30 to 35 cm) circle. Line a 9-inch (23 cm) pie pan with it, letting the excess hang over the edge. Pour in the apple filling and pat it into an even layer, mounding it slightly in the center. Dot with the butter.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 2 ea Vegan pie crusts instead of refrigerated pie crusts
- 37 g Vegan butter instead of unsalted butter
- 30 ml Oat milk instead of large egg
Brush the top crust with oat milk instead of beaten egg; baking time is unchanged.
Dairy-free
- 2 ea Dairy-free pie crusts instead of refrigerated pie crusts
- 37 g Vegan butter instead of unsalted butter
Swaps are suggestions — check labels if you are cooking for an allergy.
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- apples · 1.35 kg
- lemon juice · 40 ml
- granulated sugar · 200 g
- all-purpose flour · 60 g
- ground cinnamon · 3.8 g
- ground nutmeg · 0.6 g
- refrigerated pie crusts · 2 items
- unsalted butter · 37 g
- large egg · 1 item